This recipe is all about reviving a favorite childhood snack of mine – Cheesy Peanut Butter Crackers! In the name of (not-so-sophisticated) snacking, let’s do this!
Assuming you’ve ever been into a gas station and fell to the temptation of peanut butter cheese crackers, I’m guessing you know they’re a thing and they’re ridiculously delicious.
I used to eat them all the time growing up as they’re one of my favorite road trip snack foods.
Road trips + trashy snacks = best time ever. It’s science.
Since cutting dairy completely out of my diet I’ve avoided these crackers at all cost. Anything remotely cheese-esque is a no go for me. So naturally, I had to make it my mission to make a dairy- and gluten-free version for everyone’s enjoyment.
You’re (seriously) welcome.
These crackers are modified from my DIY Vegan Cheez Its – a serious classic on our site.
However, I think since the last time I’ve made them I’ve wised up a bit on gluten free baking and have made these even better! Not to brag and all but, I totally upgraded them.
While your crackers are baking away it’s time to whip up your peanut butter filling. It’s SO simple.
Two ingredients (peanut butter + maple syrup) and you’re good to go. A creamy, slightly sweet peanut butter filling just waiting to be smashed between two “cheese” crackers.
These crackers are crazy close to the real thing! They’re:
Tender with a subtle bite
If you give these crackers a try, let us know! Take a picture and tag it #minimalistbaker on Instagram so we can see! And don’t forget to leave a comment and rate it! It’s super helpful for us and other readers. Cheers!
Peanut Butter Cheese Crackers (Vegan + GF)
- 1/4 cup nutritional yeast (add more for a more intense “cheese” flavor)
- 2/3 scant cup Gluten-Free Flour Blend
- 1/2 cup gluten-free oat flour (ground from GF oats)
- 1/4 tsp baking powder (optional // for fluffiness)
- 1/2 tsp garlic powder
- 3/4 tsp sea salt
- 3.5 Tbsp olive oil or vegan butter (can sub 49 g vegan butter per 35 ml oil // such as Earth Balance // I did a half-and-half mix of both)
- 2-4 Tbsp cold water
- 1/3 cup naturally salted peanut or almond butter (creamy is preferable)
- 1-2 Tbsp sweetener (such as powdered sugar, maple syrup, or honey if not vegan)
- Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
- Add dry ingredients to a food processor or mixing bowl and process or whisk to thoroughly combine.
- Then add olive oil and/or butter and pulse/use a pastry cutter or fork until crumbly.
- Add cold water 1 Tbsp at a time, pulsing/stirring until it forms a loose dough. You don’t want too much water, so go easy on it and add a little at a time. It shouldn’t need more than 4 Tbsp (as original recipe is written // adjust if altering batch size).
- Remove from processor or mixing bowl and form into a loose ball with your hands. It’s good for this dough to be worked and warmed by the heat of your hands. However, you are not kneading it, just forming it into a disc.
- Transfer to a clean, lightly floured surface and dust the top with flour. Lay plastic wrap or wax paper and roll 1/8th inch thick with a rolling pin. Use a knife, pizza cutter or small cut cookie cutter shape to cut the dough into squares. Makes about 40 squares (as original recipe is written // adjust if altering batch size). Optional: dot the centers with a fork prong or chopstick.
- Bake for 15-20 minutes or until puffy and slightly golden brown. These are pretty tender. For a crispier cracker, bake until golden brown.
- Remove from oven and let cool completely. In the meantime, whisk together your peanut butter and sweetener and set aside.
- Once cooled, use a butter knife to spread a small amount (~1 tsp) onto a cracker and top it with a cracker of a similar size/shape.
- Serve immediately. Store leftovers covered at room temp for up to a few days, though best when fresh! Though I haven’t tried it myself, I would assume that freezing these would work well.
*Nutrition information is a rough estimate.